I promise, this will taste better than it looks. The Panko crumbs are very crispy, they just don't get brown like you would expect. I used Snapper this time (bought it frozen at Publix), but use any fish you like. I've used Tilapia in the past, I think Salmon would be good, too.
Remember, you can find the Hoisin sauce in the Asian section of any grocery store.
CRUNCHY BAKED ASIAN FISH
non-stick cooking spray
1/4 cup Dijon mustard
1/4 cup Hoisin sauce
1 1/2 cups Japanese Panko bread crumbs
4 fish fillets
Coat a baking sheet with cooking spray; set aside. Stir together mustard and Hoisin sauce. Place bread crumbs in a shallow dish. Brush both sides of fish fillets with mustard mixture. Coat both sides of fish fillets with bread crumbs. Place fillets on baking sheet.
Bake at 375 degrees for about 30 minutes or until fish is flaky.
Yield: 4 servings
non-stick cooking spray
1/4 cup Dijon mustard
1/4 cup Hoisin sauce
1 1/2 cups Japanese Panko bread crumbs
4 fish fillets
Coat a baking sheet with cooking spray; set aside. Stir together mustard and Hoisin sauce. Place bread crumbs in a shallow dish. Brush both sides of fish fillets with mustard mixture. Coat both sides of fish fillets with bread crumbs. Place fillets on baking sheet.
Bake at 375 degrees for about 30 minutes or until fish is flaky.
Yield: 4 servings
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